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When I first gave up meat, my Great-Aunt Ethel took it upon herself to learn new skills. She baked vegan cakes and tried new ingredients and recipes, which she presented to me every time I saw her. She was famous for her apple cake, a dairy-free delight topped with apricot jam and a hearty amount of chopped green apples. In fact, her Jammy Apple Cake was on last year’s J. cover!
For me, she adjusted her recipe into a vegan version that rivaled the original. No matter the time of year or holiday, it was always on the menu, because she knew it was my favorite after-dinner treat.
To this day, I make a version of her apple cake every Rosh Hashanah, and it’s become a signature dish of my own. Mine isn’t vegan, but it still has a little flair to it. This year, we’re hosting a friend who can’t eat gluten. With Ethel’s spirit of adaptation, I’ve created an equally delicious apple cake, without the gluten.
Will I still make Ethel’s version? Absolutely. Will this version grace my table as well? Without a doubt.
Almond flour is one of my favorite baking ingredients to work with. Not only does it lend a subtle sweetness and flavor, but it also helps cakes to retain their moisture. Many gluten-free cakes suffer from dryness, but not this one! In almond flour–based cakes, the addition of cornstarch helps to lighten the texture and gives a more tender crumb, almost mimicking gluten, making the batter more cohesive.
I love adding a little spice to the cake. It signals the arrival of autumn and is perfect alongside an after-dinner espresso. In lieu of the spice blend, try adding 2 tsp. of Kafe Hawaij (from NY Shuk) for a Middle Eastern twist. If making this cake gluten-free, be sure to use a gluten-free vanilla extract. Many vanilla extracts are made using a grain-based alcohol and can contain trace amounts of gluten.
I love the show-stopping layer of apples in a creamy caramel, giving this cake a beautiful appearance and rich layer to bite into. The trick to making the caramel is to stir constantly. Butter and sugar have different melting points, so giving the mixture a stir can help to create a smooth, homogenous mixture. If the butter and sugar separate, it could be from the temperature changing too quickly, either too hot or too cold, causing the fat and sugar to separate. If that happens, I find it easier just to start over, whisking until it thickens.
The caramel is layered into the pan with a beautiful pattern of apples (this is also lovely with pears!). Don’t worry if it doesn’t look perfect. The batter may have a mind of its own and seep through, so it’s better to have a couple of layers of thinly sliced apples instead of one layer of thick apple pieces.
Be sure to flip it within 10 to 15 minutes after baking, otherwise the caramel may harden, making it nearly impossible to flip. I like to put a large platter on top of the pan and invert it, and voila! Made a mess? No problem. Top it with ice cream, whipped cream or a sprinkle of cinnamon, and all will be forgotten.
Upside-Down Caramel Apple Cake
Total time 75 minutes
Serves 8 to 10
Caramel Apple Layer
- 6 Tbs. unsalted butter or nondairy alternative
- ½ cup packed light brown sugar
- 1 tsp. vanilla extract, gluten-free if preferred
- ¼ tsp. cinnamon
- ¼ tsp. kosher salt
- 2 medium green apples, peeled and cut into ⅛-inch slices
Spiced Apple Cake
- 3 large eggs
- ½ cup granulated sugar
- 2 tsp. vanilla extract, gluten-free if preferred
- 1½ cups blanched almond flour
- 2 Tbs. cornstarch
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. cardamom
- Pinch nutmeg
- ¼ tsp. kosher salt
- 1 medium Granny Smith apple, peeled and diced into ¼-inch pieces
Adjust the oven rack to the middle position and preheat the oven to 350 degrees.
Lightly butter an 8-inch round cake pan and line the bottom with a round of parchment/baking paper. Do not use a springform pan, as the caramel layer may leak through.
For the Caramel Apple Layer:
Combine butter and brown sugar together in a small saucepan over medium heat. Use a silicone spatula to stir occasionally until butter has melted. Cook, stirring constantly, for 3 minutes as mixture thickens.
Remove from heat and whisk in the vanilla extract, cinnamon and salt.
Pour into the prepared cake pan. Arrange the apples in an overlapping concentric circle. Place the pan in the refrigerator for a few minutes as you prepare the cake batter.
For the Cake:
In a large bowl, whisk together the eggs and granulated sugar until light and foamy. Add the vanilla extract.
To the bowl, add the almond flour, cornstarch, baking powder, cinnamon, ginger, cardamom, nutmeg and salt, mixing until well combined.
Add the diced apples, folding into the batter until evenly distributed.
Pour the batter over the apples, and bake for 40 to 45 minutes until a toothpick comes out clean and the top is golden and set.
Let cool for 10 to 15 minutes (max!). Run a knife along the edges to loosen from the pan, and then invert it onto a large plate or platter. Note: Letting it cool too long can cause the caramel to harden, making it difficult to flip.